A classic apple pie does not have to come from the kitchen oven. With a stable indirect temperature, you can turn the kamado into a charcoal-fired oven. The result is a tall apple pie with a golden-brown crust, a firm base, and a warm filling of apples, cinnamon, and raisins.
This kamado apple pie is baked in a 24-centimeter springform pan and makes approximately 10 to 12 slices. Do not use smoking wood for this recipe. The charcoal already provides a subtle BBQ flavor, while too much smoke can make the sweet apple pie bitter.
Baking apple pie on the kamado
- Preparation: approximately 30 minutes
- Baking time: 60 to 75 minutes
- Kamado temperature: 175 to 180 °C
- Cooking method: indirect
- Quantity: approximately 10 to 12 slices
- Required: 24 cm springform pan
Ingredients for the dough
- 300 grams flour
- 200 grams cold butter
- 150 grams brown sugar
- 1 egg
- 1 teaspoon baking powder
- 1 pinch of salt
- Butter or baking spray for greasing
Set aside a little of the beaten egg to brush over the lattice on top of the pie.
Ingredients for the apple filling
- 1.5 kg firm, sweet-tart apples
- 75 grams raisins
- 50 grams granulated sugar
- 2 teaspoons cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 3 tablespoons breadcrumbs
Which apples should you use? Goudreinet apples are the classic choice for apple pie, but Elstar, Jonagold, or a combination of different apple varieties also works excellently. Choose apples that retain enough structure during baking.
Equipment
- Kamado with heat deflectors or plate setter
- Grill rack
- 24 cm springform pan
- Parchment paper
- Mixing bowl
- Rolling pin
- Pastry brush for brushing
Step 1: prepare the dough
Place the flour, brown sugar, baking powder, and salt in a large mixing bowl. Cut the cold butter into cubes and add them. Beat the egg and add most of it to the dough. Set aside about one tablespoon.
Knead everything briefly until it forms a cohesive dough. Do not knead longer than necessary, as warm butter can make the dough soft and sticky. Wrap the dough and let it rest in the refrigerator for about 20 minutes.
Step 2: light the kamado
Light the kamado and set it up for indirect cooking. Place the heat deflectors and then the grate. Gradually bring the temperature to 175 to 180 °C and let the kamado stabilize for at least 15 minutes.
Use clean charcoal with a neutral flavor and do not add smoking wood. For baked goods, clean, subtle heat is more enjoyable than a heavy smoky flavor.
Step 3: make the apple filling
Place the raisins in a bowl of lukewarm water and soak them for about 10 minutes. Then drain them well and pat them dry.
Meanwhile, peel the apples, remove the cores, and cut the apples into cubes or thin wedges. Mix them with the raisins, granulated sugar, cinnamon, cornstarch, and lemon juice.
The cornstarch binds some of the moisture released from the apples during baking. This keeps the filling juicy without making the base soggy.
Step 4: assemble the apple pie
Grease the springform pan and line the base with baking paper. Use about two-thirds of the dough to line the base and sides of the pan. Press the dough down evenly and make sure it forms a raised edge.
Spread the breadcrumbs over the pastry base. The breadcrumbs absorb excess apple juice and help keep the base firm.
Fill the pan with the apple mixture and gently press down the filling. Roll out the remaining dough and cut it into long strips. Arrange the strips crosswise over the pie to create a classic lattice. Brush the dough with the reserved egg.
Step 5: bake the apple pie on the kamado
Place the springform pan in the center of the grate and close the lid. Bake the apple pie indirectly for 60 to 75 minutes at 175 to 180 °C.
Check the pie after about 50 minutes. Is the top getting too dark while the pie is not yet done? Cover it loosely with aluminum foil. Try to open the lid as little as possible after that, so the temperature remains stable.
The apple pie is ready when the pastry is golden brown, the side feels firm, and the apple filling is soft. The exact baking time may vary slightly depending on the kamado and springform pan.
Preventing an overly dark base
The heat at the bottom of a kamado can be intense. Therefore, always use a fully indirect setup. If you notice that baked goods on your kamado quickly become dark on the bottom, place a pizza stone or an additional heat deflector under the grate. Leave some space between the stone and the springform pan so that the hot air can circulate.
Do not place the springform pan directly on a hot pizza stone. This gives the base too much direct heat.
Let the apple pie cool thoroughly
Remove the pie from the kamado using heat-resistant gloves and let it cool in the springform pan for at least 30 minutes. Then carefully remove the edge of the pan.
Preferably let the apple pie cool for at least another hour before slicing it. The warm apple filling needs time to become firmer. If you cut the pie immediately, the slices may fall apart.
Serving apple pie from the kamado
Serve the apple pie lukewarm or completely cooled. A little freshly whipped cream is, of course, an excellent accompaniment, but even without any additions, the pie is already full of apple, cinnamon, and buttery pastry flavor.
Want to reheat it later? Place a slice of apple pie on the kamado indirectly for a few minutes at approximately 150 °C. Do not use smoking wood again.
Storing apple pie
Let the pie cool completely, then store it well covered in a cool place. It will keep well there for about two days. In the refrigerator, you can keep the apple pie for approximately four days. Let a refrigerated slice come to room temperature before serving, or warm it briefly.
Tip from Titan Kamado
When baking on a kamado, temperature control is everything. Bring the kamado gradually to 175 to 180 °C and only place the pie inside once the temperature is stable. If the temperature rises too far, it will take longer for the ceramic to cool down again. With patience, indirect heat, and keeping the lid open as little as possible, you can bake an evenly browned, golden apple pie.
